Tendrons or Gristle of Lamb with Robert Sauce—Broiled

Raise the cartilaginous parts from the breast which are called the tendrons or gristle, remove the breast bones keeping on only the tendrons, season with salt, pare into half hearts and lay them in a double broiler after brushing over with oil, and then broil them on a slow fire; when done dress on a Robert sauce (No. 533), insert a small bone into each piece to represent a handle and trim it with a paper frill (No. 10).